Chocolate Peppermint Crunch Cookies

Tags

chocolate, cookies, dessert, peppermint

I hope everyone enjoyed their holidays, and are enjoying your time off, if you’re fortunate enough to have some! I know this might be a little late, but it’s still December so it’s okay to post a peppermint recipe, right? I found these delicious baking chips last year, and they were available this year, too. Andes peppermint crunch baking bits. Super good… Creamy white chocolate bits with a little bit of crunch to them, and candy cane coloring and flavor. What better way to use them than with chocolate! Personally, I love these chocolate cookies. They’re rich, but stand up to the peppermint flavor perfectly. And the little baking chips look so cute nestled in the cookies! If you’re a fan of rich chocolate and peppermint, you’ll love these cookies!Chocolate Peppermint Crunch Cookies

1 cup unsalted butter, cold and cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
½ teaspoon peppermint extract
2¼ cups all-purpose flour
¼ teaspoon coarse salt or table salt
1 teaspoon baking powder
1 (10-ounce) bag Andes peppermint crunch baking bits
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.

In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder and peppermint extract until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Gently fold in the baking chips and chocolate chips. On a work surface or against the side of the mixing bowl, mix the dough by hand to ensure even distribution of the chocolate chips.

Divide the dough equally into 16 or 20 pieces. Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16 to 20 minutes, or until the cookie edges are set. Let cool on the baking sheets 5-10 minutes, where they will finish cooking, then transfer to a wire rack to cool completely.

Source: Adapted from Annie’s Eats

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Peppermint Fudge

Tags

candy cane, chocolate, Christmas, fudge, peppermint, white

I love peppermint, especially at this time of year. I’m not really a fan of candy canes though, unless they are crushed up and added to things, such as fudge!This fudge is awesome. Another recipe that I found last year! Everyone who tried it loved it, and so I had to make more to share this year. And more to have for myself, of course… 🙂 This isn’t a true chocolate fudge, since you can use vanilla chips, white melting candy, or white chips, but it’s just as good as any true fudge! And the food coloring is a perfectly festive addition. The red swirls on the white fudge make for a delicious candy cane-colored design! The fudge is quick and easy, and creamy with little crunches from the candy cane bits. A must try for the holiday season!Peppermint Fudge

2½ cups sugar
½ cup margarine
5 ounces evaporated milk (10 tablespoons)
7 ounces jarred marshmallow crème (2 cups)
8 ounces white or vanilla chips
½ cup peppermint candies or candy canes, finely crushed
Red food coloring

Line a 9-inch square pan with foil so that foil extends over sides of pan. Spray with cooking spray or butter the foil.

In a large saucepan, combine sugar, margarine and evaporated milk. Melt butter and bring to a boil. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat and add marshmallow crème and vanilla chips. Stir until melted and smooth, then stir in crushed peppermint.

Pour into prepared pan. Add desired number of drops of food coloring to the top of the fudge, and swirl on top of fudge with a knife. Cool to room temperature. Refrigerate until firm then cut into 36 to 48 squares. Store in the refrigerator.

Source: Adapted from Food.com